Kentucky Burgoo - cooking recipe

Ingredients

20 gal. water
3/4 c. salt
1/2 c. black pepper
1/4 c. sage
10 large red pepper pods
2 pork shoulders
1 beef brisket
1 large venison quarter or small goat
1 large possum (optional)
2 young ground hogs (optional)
2 yearling raccoons (optional)
12 large onions
6 chickens
4 rabbits
dove, quail and pheasant
20 ears corn, cut from cob or 20 (16 oz.) cans whole kernel corn
1 gal. beer or 1 qt. wine
20 tomatoes
20 potatoes, quartered
5 (16 oz.) cans lima beans
3 stalks celery, chopped
5 lb. yellow cornmeal

Preparation

Kindle a good hardwood fire in a shallow pit in an open space, free from overhanging trees.
Combine water and seasonings in a large cast-iron pot; bring to a full boil.
Add pork, beef, venison, possum, ground hog, raccoons and onions.
Cook at a low boil for 2 to 3 hours.
Add chicken, rabbits, game birds (whatever amount available) and corn.
Allow fire to burn low enough to maintain a good simmer for 8 to 10 hours, stirring occasionally with a wooden ladle (a boat paddle works well).
Avoid sticking; if ladle will stand upright in mixture, add water.
Stir in liquor for flavor.
The ingredients should cook to pieces with bones settling to the bottom during the last 6 hours of cooking time.
Clear pot of bones and gristle.
When 4 hours remain, add tomatoes, potatoes, beans and celery.
Continue vigorous simmer, stirring until vegetables are thoroughly mixed.
Check for consistency, adding water to thin or cooking down for thicker stew.
Use cornmeal to prepare scalded cornbread.
Makes 50 servings.